Warm salad with chicken liver and cream cheese
4 servings
20 minutes
Warm salad with chicken liver and cream cheese is a gastronomic symphony of flavors that combines the tenderness of the liver, the freshness of vegetables, and the softness of cream cheese. This dish, originating from European cuisine, has become popular due to its harmonious balance of textures and flavor richness. The sautéed chicken liver remains juicy while the balsamic dressing adds a slight tanginess that highlights the natural depth of flavor. The cream cheese added at the end gives the dish softness and sophistication. This salad is perfect for both a warm family dinner and a festive table; its presentation is elegant and the combination of ingredients makes it unforgettable. It is important to serve it slightly warm to preserve the creaminess of the cheese and the brightness of flavor contrasts.
1
Clean the chicken liver from blood clots and fat. Cut into large pieces. Halve the cherry tomatoes and slice the red onion into strips.
- Chicken liver: 300 g
- Cherry tomatoes: 300 g
- Red onion: 0.5 piece
2
Fry the liver in a heavily heated pan with half olive oil for about 10 minutes until cooked. At the end, add salt and pepper. The liver should remain tender. Cut a piece of liver to check its readiness - the juice should be clear. Remove the cooked liver from the heat and let it cool slightly.
- Olive oil: 8 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Mix tomatoes, onions, and lettuce leaves.
- Cherry tomatoes: 300 g
- Red onion: 0.5 piece
- Mixed salad leaves: 70 g
4
Mix the remaining olive oil with balsamic vinegar, salt, and pepper. Arrange the warm liver on plates, top with vegetables, place small pieces of cream cheese with a teaspoon, drizzle with dressing, and serve.
- Olive oil: 8 tablespoons
- Balsamic vinegar: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Chicken liver: 300 g
- Cream cheese: 250 g